Quinces and Vegetable Tagine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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From Vegetarian Times November/December 2010 Note: the original recipe calls for 2 small fennel bulbs which I detest so I left them out. If you want to use it, they go in with the cauliflower and zucchinis. Also, the chickpeas were something that I added to make this more of a main dish than a side. The original recipe called for 3 cups of water, but I found that to be too liquid-y so 1 cup works better Ingredients:
2 tsp cumin |
2 tsp coriander |
1 tsp turmeric |
1 tsp ginger |
1/4 tsp cayenne |
3 cups tomatoes, diced |
3 cloves garlic, minced |
4 cups cauliflower |
3 zucchinis, halved lengthwise and cut into 2 inch lengths |
2 cups chickpeas, cooked |
1 medium onion, quartered and thinkly sliced |
1 tbsp olive oil |
1 tsp cinnamon |
2 quinces , unpeeled cored and cut into eighths |
1/4 cup cilantro, chopped |
2 cups water |
Directions:
1. Preheat oven to 450.
2. Combine cumin, coriander, turmeric, ginger and cayenne in small bowl. Set aside.
3. Drain tomatoes and set aside. If using whole tomatoes, slice in half. Transfer juice to small saucepan.
4. Stir garlic, 1 tbsp of the cumin mixture and 1 cup water into tomato juice; bring to a boil Reduce heat to medium-low and simmer 15 minutes.
5. Toss together cauliflower, zucchini, onion, oil, tomatoes, chickpeas and remaining 1 tbsp cumin mixture into roasting pan. Move vegetables to center of pan. (They need not be in a single layer.)
6. Put cinnamon on plate. Coat cut sides of quince pieces with cinnamon. Arrange quince skin-side down around sides of roasting pan. Sprinkle remaining cinnamon over vegetables, and cover. Reduce oven heat to 350 F and bake 1 hour, or until quince and vegetables are tender.
7. Let stand 10 minutes.
8. Sprinkle with cilantro.
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